Nothing says think spring like lemon; today it’s Lemon Fluff Pie. Lemon is my go to summery day dessert food group. A fluffy lemon filling spiked with lemon zest & luscious lemon curd, served up in a lemon cookie crust. If you look closely you can see the lemon zest; kind of like “Where’s Waldo” but tastier.
Lemon Fluff Pie also doubles as a fantabulous frozen dessert. We know summer is right around the corner & you’ll be cooling off with a slice of lemony heaven.
The first step in our trip down lemon way is making the lemon curd. If you are making your own curd instead of store bought; make it first. The curd will need to cool before adding to filling. (The link will take you to the complete instructions for making Luscious Lemon Curd.)
I use meringue powder to help stabilize the whipped cream, which will also be used on the finished pie. Don’t be concerned if your lemon curd is not quite as intense in color. We have backyard chickens and as they graze on copious amounts of grass their yolks are very, very dark yellow.
The combined lemon curd and whipped cream are spread into the cookie crust. Lemon cookie crumbs, like Dutch Girl cookies, are perfect. However, graham cracker crust is also wonderful.
To keep a skin from forming & to save the beautiful cream filling from being smashed, tent plastic wrap on top. Use 6 toothpicks and poke them in evenly around the perimeter of the pie. Loosely cover with plastic wrap, and refrigerate until ready to add whipped cream.
And there you go; a perfectly beautiful Lemon Fluff Pie. I didn’t do so hot on saving the last slice for myself; the hubby is working at home this week. With a couple of grazers competing, I lost out; hopefully you will do better.
Lemon Fluff Pie
Ingredients
- 2-1/2 cups heavy whipping cream (For pie filling and for garnish)
- 3 tablespoons meringue powder
- 1/2 cup pure cane powdered sugar
- 1 teaspoon vanilla
- 1-1/4 cups lemon curd (If you are making your own see the link in the blog post above for instructions.)
- 1 9-inch prepared lemon cookie crust or graham cracker crust
Instructions
- In the bowl of a stand-up mixer (I like KitchenAid) add the heavy whipping cream, meringue powder, powered sugar and vanilla.
- Beat at low speed for about 2 to 3 minutes which will help the meringue powder & sugar to dissolve.
- Increase speed of mixer to high and beat until stiff peaks form. This can take 6 to 9 minutes, depending on mixer.
- Remove 2 cups of whipped cream and save in the fridge for the topping/garnish.
- With the remaining whipped cream add the lemon curd and beat 1 to 2 minutes on medium speed to thoroughly combine.
- Spread the filling into the prepared crust, tent with plastic wrap and refrigerate 2 to 3 hours before serving.
- Pipe on the extra whipped cream before serving.
